The fegatello “minced pork liver” Festival in Cenaia

For 21 years, the village of Cenaia has organised four evenings at the end of August and beginning of September dedicated to music, fun and ‘fegatello’. The food stands in Via Brodolini, near the Cenaia sports ground, open from 27th to 30th August. The festival menu includes not only livers but also other traditional Tuscan delicacies

The Pisan minced pork liver is obtained by mincing various ‘poor’ parts of the pig. The meat is cooked and preserved in virgin lard or pork lard. The neck, ham and liver are cut, minced and wrapped in pork net together with wild fennel and then cooked in terracotta pans with pork lard. After cooking, the livers are preserved under virgin lard and then removed one at a time from the earthenware pot together with the lard that surrounds them. A total of 7-8 days elapse from slaughtering to cooking. They are produced from September to May.